Sounds like you bought a cutting board from a good used car salesman. IMHO Japanese cutting boards are customarily made from a type of Japanese cedar, the name escapes me now. Spruce is a soft, less expensive type of pine (softwood) tree.

The spruce is supposed to have an anti-bacterial quality..... with magical powers, far beyond the comprehension of the western, non-enlightened mind.(ok, I made-up the last half of that sentence.) ~~~~~~~~~~~~~~Upon searching for "spruce" "antibacterial", I found some interesting reads about >>food on wood<<.Wood has natural antibacterial qualities (remember that bacteria and fungus are different beasts)...with Pine heartwood being one of the most effective woods in this area...and Spruce is not too unrelated to Pine.

To call the translation rough is an understatement, but it appears - based on a Google-translation of the page you posted - that your board isn't mystical, but rather vacuum-impregnated with high-tech antimicrobial agents. ;)

The anime graphics are not the instructions for caring the board. The anime is how they first vacuum the board to dry the board, then soak the board in anti-bacterial solution, then seal the anti-bacterial solution inside the board, then vacuum and dry.

The anime pictures directly correlated to the underneath real-life factory pictures one by one, step by step.

Just found this post and was wondering if you ever found anything else out. I am in the process of making Japanese style cutting boards and have learned that they use Hinoki wood. This is more than likely that and it is classified as a Japanese cypress. Spuce woods have resin canals in them which excrete pitch or resin and would not make a good cutting board. If you bought this at a Japanese specialty store, chances are it's Hinoki wood. I see no reason what so ever why you shouldn't oil it. It would help it stay flat a lot longer...